Prepare to transform ordinary hard-boiled eggs into a show-stopping appetizer that's as visually stunning as it is delicious! These Pickled Pink Egg Appetizers are not just a recipe, but a conversation starter that will have your friends and family begging for your culinary secrets. With a vibrant pink hue that looks almost too beautiful to eat and a tangy, sweet flavor that dances on your palate, these eggs are about to become the star of your next gathering.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 12 hard-boiled eggs
- 1 cup beet juice
- 1 cup vinegar
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon salt
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a pot and cover them with cold water, ensuring there is at least an inch of water above the eggs. Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, remove the pot from heat, cover it with a lid, and let the eggs sit for about 10-12 minutes. This will ensure they are fully cooked.
- After the time is up, carefully drain the hot water from the pot and transfer the eggs to a bowl filled with ice water. Let them cool for about 5-10 minutes to stop the cooking process and make peeling easier.
- While the eggs are cooling, prepare the pickling brine. In a medium saucepan, combine the beet juice, vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt have completely dissolved.
- Once the brine is ready, remove it from the heat and let it cool to room temperature.
- When the eggs are cool, gently tap each egg on a hard surface to crack the shell. Carefully peel the eggs under running water to help remove the shells easily.
- Place the peeled eggs in a clean glass jar or a bowl that can be covered. Pour the cooled pickling brine over the eggs, ensuring they are fully submerged. If necessary, add more water or beet juice to cover the eggs completely.
- Cover the jar or bowl tightly and refrigerate for at least 4 hours, preferably overnight, to allow the eggs to absorb the flavors and take on a beautiful pink hue.
- Once the pickling time is complete, remove the eggs from the brine. You can slice them in half or leave them whole for serving. Arrange the pickled pink eggs on a serving platter.
- Optionally, garnish the eggs with fresh herbs or serve with a dipping sauce for added flavor. Enjoy your Pickled Pink Egg Appetizers!
Tips
- Use fresh eggs that are a few days old for easier peeling
- Add ice to your cooling water to stop the cooking process quickly and prevent tough egg whites
- For the most vibrant pink color, use fresh beet juice and allow plenty of pickling time
- Make sure your eggs are completely submerged in the pickling liquid to ensure even coloring
- Store pickled eggs in the refrigerator and consume within 3-4 days for optimal flavor and texture
- For extra flavor, experiment with adding whole spices like peppercorns or bay leaves to your pickling brine
- Use a clean, sterilized glass jar to store and pickle your eggs for best food safety practices
Nutrition Facts
Calories: 70kcal
Carbohydrates: 2g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 185mg
